Avocado and Tomato Salad 

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A fresh, light salad that makes the most of Australian avocados.

Ingredients:

2 medium Hass avocados, halved and skin removed

1 lemon, juiced

3 Roma tomatoes, quartered, deseeded and finely diced

1/2 bunch shallots, finely sliced

1 Lebanese cucumber, halved lengthways, deseeded, finely diced

1/4 cup basil leaves, roughly chopped

1 bunch rocket leaves, rinsed

2.80 oz black olives

1 Tbsp Dijon mustard

1 Tbsp red wine vinegar

2 cloves garlic, crushed

1 Tbsp extra virgin olive oil

Directions:

Combine mustard, vinegar, garlic and olive oil in a small jar with lid and shake well.

Place the tomato, shallots, cucumber and basil in a small bowl, add the dressing and mix to combine.

Drizzle the lemon juice over the avocado halves. Use a small knife to remove a 2-3 mm slice of the rounded side of the avocado half. Place the avocado halves on serving plates. Divide the tomato salad equally among the four avocado halves. Garnish with a rocket leaves and black olives.

Author:

Horticulture Australia

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